ginger-shallott cod © 2011 theCrackerBoxKitchen. All rights reserved.

Ginger-Shallott Cod

 This is one of my new favourite recipes. Think cod is only good battered and fried with fries and a beer?  Well, fish and chips is a tasty meal, but this one’s much healthier.  The “warm relish” (as I’ll call it) of fresh ginger, shallotts, and soy sauce is delicious and pairs perfectly with the mild flavour of the cod.

The original recipe calls for watercress. I’ve also made this dish with arugula, which I prefer. The watercress was just a bit much. You could also substitute with baby spinach for a milder flavour, or chard for something more hearty (like the watercress). Zucchini can also be substituted for the  yellow squash. (Which I’ll probably do once the zuccs in my garden start coming off!)

As you can see from the image, we also enjoyed a bottle of my favourite white wine,  Tamas Estates Pinot Gregio, (available at the Bestway).  (Also pairs well with Chicken Marsala and Pasta Primavera Carbonara.)


  • 1 large shallot, finely chopped
  • 2  teaspoons fresh peeled ginger,  minced
  • 1  TBS  sherry
  • 1 TBS apple cider vinegar
  • 4 drops hot-pepper sauce, such as Tabasco (or Tapatio – only 99¢ at HT!)
  • 3 TBS lower-sodium soy sauce
  • 1 TBS  butter (or margarine)
  • 4 pieces (4 ounces each) skinless cod fillet
  • Salt
  • Pepper
  • 1 teaspoons vegetable oil
  • 2 medium yellow summer squash  or zucchini, thinly sliced
  • 12 ounces watercress, arugula, spinach, chard…


Preheat oven to 450°. Line glass baking dish with foil. Place cod in dish and sprinkle with a pinch (1/8 teaspoon) each of salt and pepper.
Roast for 8-10 minutes or until fish turns opaque throughout. If your fillets are thick, baking time might be closer to 15 minutes — just keep an eye on them so  as not to over-cook.

Meanwhile, in a  sauce pan over high heat, combine shallot, ginger, vinegar, sherry, hot sauce, and 2 tablespoons soy sauce; heat until boiling. Reduce heat to a steady simmer and cook 3 to 4 minutes or until liquid is almost evaporated, stirring often. Stir in butter; keep sauce warm on low.

Heat oil  to medium-high in a skillet. Add squash and cook 2-3  minutes, or until just brown. Add half of greens, gently turn to wilt. Then ad remaining greens and 1TBS soy sauce. Cook 1-2 minutes, or until all greens are wilted, turning often.

Transfer squash and greens to plates, arrange cod on top of greens, and top with warm relish.

Recipe Source: adapted from Good Housing Magazine, May 2011

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